Kimchi hot pot with udon noodle

As recently I made some kimchi, I wonder what dishes I can make. Then I found this Japanese hot pot in Korean style, so I want to give it a try :)

The result is so good, Korean fermented chili paste is the key of this recipe. It makes the whole dish to become sweet and spicy.

I wish I could add kimchi in this hotpot but my husband couldn't stand such spicy taste :( I have to eat kimchi apart as side dish, but it's ok!


Warning: if you can't eat too spicy, omit kimchi, I know it is called kimchi hot pot but I don't want you to choke by the spice!! Korean fermented chili paste can be spicy enough :)

Ingredients
Dashi Stock:
450ml or 2 cups water
2  dried baby sardines
2g dried kombu seaweed, shredded

Hot pot:
1 onion, sliced
2 packages Udon noodles
100g Kimchi
40g green onion, sliced
40g Shimeji mushrooms
1 clove garlic, crushed
7g fresh ginger, shredded
3 tbsp sake

1 1/2 tbsp Korean fermented chili paste - Gochujang
1 tbsp miso

150g silken tofu

2 pieces cod fish
80g spring onion or scallions
sesame oil

Instructions
1. In a mixing bowl, place water, soak sardines & kombu for 30 mins

2. After 30mins, in a cooking pot, place onion, then udon noodles on the top
add in Kimchi, green onion, mushrooms, garlic & ginger
Pour dashi stock with sardines & kombu, you can remove them by the end if you like
Add sake

Turn on the heat to high, bring it to boil

3. When it boils, reduce the heat to medium
In a small bowl, place gochujang & miso, add in 1-2 tbsp boiling soup, mix well
Pour the mixture back to the boiling soup

4. Add in tofu, let it simmer for 3mins
Add in cod fish and spring onion/scallions
Drizzle sesame oil on the top

Serve hot!
Enjoy!